Steakhouse-Quality Ribeye
Steakhouse-Quality Ribeye
Ingredients
- 1 ribeye steak, thick-cut
- 1 tablespoon salt, as needed, for liberal seasoning
- 1 tablespoon pepper, as needed, for liberal seasoning
- 1 tablespoon garlic powder, as needed, for liberal seasoning
- 2 tablespoons high smoke point oil, such as grapeseed or avocado oil
- 4 tablespoons butter
- 1 sprig rosemary
- 3 cloves garlic, smashed
Instructions
- 1
Take the thick-cut ribeye steak. Season it liberally on all sides with salt, pepper, and garlic powder. After seasoning, pat the steak completely dry using paper towels.
⏱️ 3 min
- 2
Preheat your oven to 250°F.
⏱️ 5 min•🌡️ 250
- 3
Place a pan (preferably cast iron) on the stovetop and heat it over high heat until it is smoking hot.
⏱️ 3 min
- 4
Add a generous amount of high smoke point oil to the smoking hot pan.
⏱️ 1 min
- 5
Carefully place the seasoned steak into the hot pan. Sear the steak for 2 minutes on one side.
⏱️ 2 min
- 6
Flip the steak to the other side and sear for another 2 minutes.
⏱️ 2 min
- 7
After searing both sides, add the butter, rosemary sprig, and smashed garlic cloves to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter mixture for 1 minute.
⏱️ 1 min
- 8
Transfer the pan with the steak into the preheated 250°F oven. Cook until the internal temperature of the steak reaches 125°F for a medium-rare doneness. This typically takes 5-10 minutes depending on steak thickness.
⏱️ 7 min•🌡️ 250 - 9
Remove the steak from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.
⏱️ 10 min
- 10
Once rested, slice the steak against the grain and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steakhouse-Quality Ribeye
- 1 ribeye steak, thick-cut
- 1 tablespoon salt, as needed, for liberal seasoning
- 1 tablespoon pepper, as needed, for liberal seasoning
- 1 tablespoon garlic powder, as needed, for liberal seasoning
- 2 tablespoons high smoke point oil, such as grapeseed or avocado oil
- 4 tablespoons butter
- 1 sprig rosemary
- 3 cloves garlic, smashed
Instructions
- 1
Take the thick-cut ribeye steak. Season it liberally on all sides with salt, pepper, and garlic powder. After seasoning, pat the steak completely dry using paper towels.
⏱️ 3 min - 2
Preheat your oven to 250°F.
⏱️ 5 min•🌡️ 250 - 3
Place a pan (preferably cast iron) on the stovetop and heat it over high heat until it is smoking hot.
⏱️ 3 min - 4
Add a generous amount of high smoke point oil to the smoking hot pan.
⏱️ 1 min - 5
Carefully place the seasoned steak into the hot pan. Sear the steak for 2 minutes on one side.
⏱️ 2 min - 6
Flip the steak to the other side and sear for another 2 minutes.
⏱️ 2 min - 7
After searing both sides, add the butter, rosemary sprig, and smashed garlic cloves to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter mixture for 1 minute.
⏱️ 1 min - 8
Transfer the pan with the steak into the preheated 250°F oven. Cook until the internal temperature of the steak reaches 125°F for a medium-rare doneness. This typically takes 5-10 minutes depending on steak thickness.
⏱️ 7 min•🌡️ 250 - 9
Remove the steak from the oven and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.
⏱️ 10 min - 10
Once rested, slice the steak against the grain and serve immediately.
⏱️ 1 min